BLUE-BELLS IN THE SHADE by Eliza Cook
“The choicest buds in Flora’s train, let other fingers twine ;
Let others snatch the damask rose, or wreath the eglantine.
I’d leave the sunshine and parterre, and seek the woodland glade,
To stretch me on the fragrant bed of blue-bells in the shade.
Let others cull the daffodil, the lily, soft and fair,
And deem the tulip’s gaudy cup most beautiful and rare ;
But give to me, oh ! give to me, the coronal that’s made
Of ruby orchis mingled with the blue-bells from the shade.
The sunflower and the peony, the poppy bright and gay,
Have no alluring charms for me ; I’d fling them all away.
Exotic bloom may fill the vase, or grace the high-born maid ;
But sweeter far, to me, than all, are Blue-bells in the shade.”
Tip: Make sure not to make meringue on a humid day, as they tend to leech on to any moisture and will not set up properly or stay crisp. After they baked you need store the meringue cookies in an airtight container away from any heat or moisture.
Rose Water Meringue Kisses with Chocolate
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon rose water extract (or another flavor, if preferred)
- food coloring, optional
- 5 oz chocolate, melted and cooled
Preheat oven to 175 degrees. Line two baking sheets with parchment paper.
In a large bowl whisk together the egg whites, sugar, and cream of tartar. Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat. Gently whisk the mixture constantly until the sugar dissolves, about 5 minutes. Pour the egg mixture into a clean bowl. Using a whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed. Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed. Gently stir in the extract and food coloring, if using.
Fill a pastry bag with the meringue, and pipe small star shapes onto prepared baking sheets.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely in the oven with the door slightly ajar. Once the meringues have cooled to room temperature, sandwich 2 meringues together with 1/2 teaspoon melted chocolate. Repeat with remaining meringues.